Japan — Uji, Kyoto (historically); also Nishio, Aichi and Kagoshima
Matcha (抹茶) production involves a cultivation and processing chain distinct from all other green teas, and the quality tiering within matcha is extensive — from ceremonial-grade koicha matcha (thick tea, used in the most formal tea ceremonies) to culinary-grade matcha used in confections, where colour, fragrance, and amino acid content vary enormously. The production begins with shading — identical to gyokuro — but for longer (20–30 days) and using traditional tana reed shading rather than black netting, which is considered to produce superior flavour. At harvest, only the finest first-flush leaves (ichibancha) are hand-picked. These leaves are briefly steamed (the defining step that distinguishes Japanese green tea from Chinese pan-fried green tea — steaming deactivates enzymes that would cause oxidation), then dried without rolling. The resulting flat, dried leaf product is called tencha (碾茶) — this is the raw material for matcha. Tencha is stored until it is stone-ground (on granite millstones rotating at 30–40 RPM) into matcha powder. The grinding produces heat which damages flavour if too fast — the slow RPM is essential. One stone mill produces approximately 40g of matcha per hour. Koicha (thick tea) requires the highest-grade tencha from the most shaded, most skilled gardens; usucha (thin tea) is made from slightly less premium tencha; culinary matcha uses the lowest-grade tencha with far less shading time.
Premium koicha matcha: extraordinary complexity — deep umami sweetness with zero bitterness, a viscous, almost coating texture, and a long, resonant finish of marine-sweet-grass. Usucha: fresh, bright, lightly grassy with balanced umami and mild bitterness. Culinary grade: more bitter, greener, sharp — designed for sweetened applications. The quality differential across grades is among the largest in any single ingredient category in world cuisine.
{"Shading duration directly determines amino acid (L-theanine) to catechin ratio — longer shading = more umami, less bitterness","Steaming temperature and duration determines colour: higher-temperature steaming (Fukamushi) produces darker green; lighter steaming produces brighter, more volatile-rich green","Tencha is never rolled — the flat leaf structure is essential for stone grinding efficiency","Stone grinding at 30–40 RPM — faster grinding produces heat that destroys volatile aromatics","Koicha matcha (for thick tea): 3–4g per 40ml water; usucha (thin tea): 1–2g per 70ml water","The chakin filter (fine silk) in the tea ceremony strainer removes any stone-ground granules — matcha used without sieving is grainy"}
{"Premium koicha matcha from Marukyu Koyamaen or Ippodo (both Kyoto) is the international reference standard for quality evaluation","Matcha should be stored in the refrigerator in an airtight tin away from light — it oxidises rapidly and loses both colour and flavour at room temperature","The colour of matcha is an indicator: bright, vivid green indicates freshness and proper shading; olive-grey-green indicates oxidation or poor quality","Culinary matcha for confections: the bitterness of lower-grade matcha is actually desirable in sweet applications where it contrasts with sugar","Matcha whisking: the chasen should be soaked in warm water for 60 seconds before use to soften the bamboo tines — prevents breaking","The natsume (lacquered caddy) for koicha storage must be at room temperature when opened — condensation inside a cold lacquer box causes damage to the powder"}
{"Using culinary-grade matcha for tea ceremony — the bitterness and inferior colour are immediately apparent to any experienced drinker","Not sieving matcha before use — clumps form that cannot be dissolved by whisking alone","Water too hot for matcha — 70–80°C is the correct range; boiling water denatures the amino acids and produces bitterness","Whisking incorrectly — the chasen (tea whisk) should move in an M-pattern or W-pattern, not circles; circular motion does not create adequate foam"}
Okakura: The Book of Tea; Uji Tea Cooperative documentation; Japanese Tea Export Association